Saturday, October 4, 2008

Matt's eye was caught by the recipe for Buttermilk Biscuits with Green Onion, Black Pepper & Sea Salt in the new issue of Bon Appétit. "How good does this sound?" he asked. I wondered which of my upcoming meals he thought they would go with. His response was maybe chili since the biscuits had cornmeal in them or perhaps for a breakfast sandwich. I liked the idea of making biscuits with chili but I wanted to add cheddar cheese to them too.(these were almost over cooked)

In a small bowl mix together the buttermilk, onions & cheddar. Set aside.

In a medium bowl whisk together the flour, baking powder salt & cornmeal. Add the butter. Use your hands to work the flour & butter together until it is the consistency of a coarse meal. Stir in the buttermilk mixture until large clumps form. Knead the dough about 3 or 4 times to bring everything together.

Put the dough on a baking sheet covered with a silicone mat or parchment paper. Form into a square about 3/4 inch thick. Cut the square into 4 pieces. Space the pieces about 2 inches apart. Melt a little more butter & brush it on the top of each biscuit.

Bake for 15 minutes or until biscuits are golden brown.

Makes 4 biscuits

These biscuits were perfect with the chili & a nice switch from crackers or bread. We both really liked the texture & flavor of the green onions in them. Matt was a little iffy about the cornmeal, thinking it added some harder bits to the biscuits, I didn't really notice that.

Then we started talking about all the different things you could flavor a biscuit with. I got the idea of a breakfast biscuit with bacon in it & that was all I could think of so I had to make it for breakfast the next morning. Think about it bacon, butter, cheese...a little piece of heaven on a plate. We had them on the side but they would be perfect as part of a breakfast sandwich.(these were perfectly cooked)Buttermilk Biscuits with Bacon & Cheddar

Cook the bacon until crispy. Drain on a paper towel & cool completely. (I put it in the freezer for a few minutes while preparing everything else)

In a small bowl mix together the buttermilk, bacon & cheddar. Set aside.

In a medium bowl whisk together the flour, baking powder, salt & sugar. Add the butter. Use your hands to work the flour & butter together until it is the consistency of a coarse meal. Stir in the buttermilk mixture until large clumps form. Knead the dough about 3 or 4 times to bring everything together.

Put the dough on a baking sheet covered with a silicone mat or parchment paper. Form into a square about 3/4 inch thick.Cut the square into 4 pieces.Space the pieces about 2 inches apart. Melt some more butter & brush the top of each biscuit with it.

15 comments:

I have been dying for chili all week. Its on the menu today! And so funny I was thinking some cornbread but then I'm thinking, nah, not in the mood. Then I visit you and you have the perfect accompaniement for my chili today. Love it Kat!

I happened to catch two cooking shows this week where the chef made a white chili... I can't really understand the point of a white chili personally, for me chili should be dark red with meat and beans like yours.

The bacon cheddar biscuits look amazing--- I think I will make them for Zach next time I need to bribe him to do a project around the house.